Paprika Chicken

I've been posting a lot of vegetarian recipes lately, so I thought it's time to give some love to the carnivores out there. This is one of my favourite go-to chicken dishes. It uses chicken thighs (boneless, skinless). If you prefer chicken breast you can substitute but it's a little dry that way and I promise you, it is much juicier and yummier using the dark meat.

You might be under the impression that dark meat has too much saturated fat and that it's therefore not a healthy choice. It is true, the dark meat of poultry is fattier. However, a certain amount of saturated fat in the diet is required for the health of all body cells. As always, all things in moderation, so other food selections that day or week may be a little lighter to compensate for this heavier fat choice. And, along with that saturated fat you will find higher Omega-3 and Omega-6 (essential fats that your body cannot manufacture) in the dark meat. As well, dark meat provides more zinc, riboflavin, niacin, thiamin, vitamins B6 and B12, amino acids, and iron than white meat. Dark meat is not the villain it has been made out to be. If you enjoy the dark meat, enjoy it as a nice change from the breast meat now and again!

Ingredients
8-12 organic boneless skinless chicken thighs
1 onion
2 cloves garlic
1 can (284 mL) chicken broth
2 tbsp paprika
1 tsp sea salt
1/2 tsp pepper

Directions
Spray a large nonstick fry pan with cooking spray and brown the chicken at med-high. Brown all sides.

Chop the onion finely and add to the pan as you cut. Add garlic and saute for 1 min.

Add broth and spices to browned chicken and stir. Bring to a boil and cover. Reduce heat to med-low for a high simmer. Set timer for 45 min.

Baste occasionally (or turn chicken pieces over to get full coverage). The liquids will end up boiling into the chicken.

If there are still a lot of liquids left in the last 15 minutes turn up the heat a bit until the liquid is gone and the chicken is an orangey colour. It's going to look like it's never going to absorb, but it will do so quickly in the last 15 min. It does not make a sauce, just makes the chicken itself saucy (it's up to you really, once the liquid is boiled down to a consistency you like, it's ready!).

Serving suggestions
I enjoy this with green beans, a little brown rice or a spinach salad!

Recipe from allrecipes.com